Fresh green beans have their honor at our Greek Summer Table. Along with Gemista (Filled) is the dish that we make and serve in our family more often.
It is traditional, delicious and favorite food. It accepts interventions by adding other vegetables along with the green beans, creating more textures and flavors that take off.
We choose whatever variety of green beans we prefer as long as they are freshly cut, tender and crisp.
Of course this dish is strictly accompanied by Greek Feta.
Yours!
It is traditional, delicious and favorite food. It accepts interventions by adding other vegetables along with the green beans, creating more textures and flavors that take off.
We choose whatever variety of green beans we prefer as long as they are freshly cut, tender and crisp.
Of course this dish is strictly accompanied by Greek Feta.
Yours!
| work: 30′ | time: 1h:00′ | easy: |
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Ingredients (6 servings)
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Wash the green beans, clean them by removing both edges and their fibers from the sides if they have. Cut them into smaller pieces of length ~5cm (~2 in). At the same time, we clean, wash and cut the onions and garlic into small slices. |
In the pressure cooker or in a simple pot, pour the oil, half the onion, half the garlic and half the green beans. From the top add the remaining halves of onion and garlic… |
… and then add the rest of the green beans and the parsley chopped over them, if we use. Let them be cooked with their oil for a while, stirring a couple of times and adding salt & pepper. |
Add the potatoes cut into thick slices, the chopped canned tomatoes and fresh tomatoes cut into small pieces. Do not add water. |
Close the kettle or pot and let it cook beans on a medium heat until they are soft and have absorbed their juices. They have to stay with their oil and a little of their sauce. They are eaten lukewarm or cold. |
Instead of or along with the potatoes add, if you want, a carrot in the reels & fresh tender zucchini.
Zambia Sifaki
